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Raspberry Champagne Sorbet

Saura Kline
Raspberry Champagne Sorbet
Servings 10


Sorbet Syrup

  • 250 g sugar
  • 8 g tapioca starch
  • 250 g water
  • 58 g corn syrup

Raspberry Champagne Sorbet

  • 300 g raspberry puree
  • 140 g champagne
  • 50 g cold water
  • 415 g sorbet syrup


  • First make the sorbet syrup by combining all the ingredients in a medium size pot and cooking until the sugar has all dissolved and the tapioca starch has become nice and thick. This will take about 15 minutes.
  • Once you have a thick and viscous mixture, cool it down.
  • To make the sorbet, mix together all ingredients and churn per your ice cream machine’s instructions.
  • Freeze overnight before serving.